This is a recipe that was very popular with my mother’s generation. My mother-in-law also used to make it and always seemed to have one on hand when we popped in for a cuppa.

This recipe is from mum’s oldest recipe book.

Most of my mother’s recipes are in Imperial measurement and I still cook them that way because I have old scales. But I will give you the metric measurements as well as the old and some adaptions if you want to mix the shortbread and icing using a Thermomix (TM31).

You will need:

Shortbread Ingredients

2 cups of Self Raising Flour

4 ozs ( 113 grams) Butter

1/2 cup Sugar

1 egg

Icing Ingredients

1 teaspoon Butter

2 passion fruit ( you can used canned passion fruit)

1 cup Icing Sugar.

Method

Preheat your oven to 400 F

(200 C).

Rub together the butter and sugar until it resembles fine breadcrumbs. Add the egg and mix together well. Press into a well greased 8 inch (20 cm) cake tin and smooth out the top.

Bake in oven for 20 minutes until firm. It shouldn’t be brown!

For the icing, mix together the icing sugar, the butter and the passion fruit.

To assemble, split the shortbread in the middle so you have two rounds. Spread the icing onto one of the rounds and top with the other round.

Thermomix Adaptations

Shortbread:

I mix the butter and the sugar for 20 seconds on Speed 4. Add the egg through the lid and mix on Speed 4 for about 2 seconds. Add in the flour and mix for 20 seconds on Speed 4. 

Follow instructions above for baking.

Icing:

Mix all ingredients together for 20-30 seconds on Speed 4-5. 

Follow instructions above for icing the shortbread. 

Enjoy!

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Until next time,

Gillian (and Andrew)